Radicchio bundles with Fontina Cheese with balsamic vinegar
Instructions
8 clean the leaves of radicchio, fry the sausage in his gut and private place to soak the raisins.
Passed to the browned sausage mincer, add the fontina in cubes and season with salt and pepper.
Filled with this compound leaves of radicchio, piegatele to parcel and legatele with thin Twine.
FRY in oil and butter dumplings and wet when cooked with the balsamic vinegar and add the raisins.
Ingredients and dosing for 4 persons
- 2 heads of radicchio di treviso along broadleaf
- 200 g of sausage
- Sultanas
- 200 g of fontina cheese
- Butter
- Olive oil
- 2 tablespoons of balsamic vinegar